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Nominations Open for 2025 Farm & Food Care Saskatchewan Champion Award

Farm & Food Care Saskatchewan (FFC SK) is now accepting nominations for the 2025 Champion Award—an annual recognition of individuals who go above and beyond in building public trust in food and farming across the province.

The Champion Award celebrates a member of the agricultural community who demonstrates outstanding advocacy and commitment to engaging with consumers, helping bridge the gap between the farm and the fork. This recognition is open to farmers, researchers, industry professionals, and anyone who plays a key role in positively representing modern agriculture.

The swine industry has seen incredible leaders emerge as advocates over the years—those who share the story of pork production, explain the care and commitment behind the work, and drive transparency around animal agriculture. If someone in your network is making a difference, now’s the time to nominate them.

Nominations are due by October 1, 2024, and the award will be presented at the 2025 Canadian Centre for Food Integrity Public Trust Summit.

To nominate a deserving advocate, or for more details, visit: www.farmfoodcaresk.org

Let’s continue celebrating those who work tirelessly to build trust in Canadian agriculture—one conversation at a time.

Source : Swine Web

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In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.